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Homemade Guyabano Ice Cream
Asian Desserts

Homemade Guyabano Ice Cream

A creamy, tropical frozen treat made with fresh guyabano pulp and evaporated milk, perfectly processed for a smooth texture.

18 views
Total Time 24 hr 5 min Prep Time 5 min Freeze 24 hrs
Difficulty Medium
Diet Gluten-Free & Vegetarian

Chef

Ninja Kitchen PH
Ninja Kitchen PH

Made with

Ninja Creami Ice Cream Maker
Ninja Creami Ice Cream Maker Shop now

Instructions

Step 1

Fill the pint container 3/4 full with guyabano pulp and juice.

Step 2

Add sugar and pour evaporated milk up to the max fill line.

Step 3

Mix well, cover, and freeze for 24 hours.

Step 4

Place the pint in the machine and process on the Ice Cream setting.

Step 5

Spin 2 times, depending on how creamy you want it.

Step 6

Serve immediately or refreeze for a firmer texture.

Nutrition

Per serving · Approximate values

Calories 245 kcal
Total Fat 6g
Saturated Fat 3g
Carbohydrates 42g
Sugar 38g
Protein 5g
Sodium 110mg
Fiber 3g

Nutritional values are estimated based on the listed ingredients and may vary depending on preparation methods, portion sizes, and ingredient brands. Not intended as medical or dietary advice.

Pro Tips

#1

Remove all seeds and fibers from the guyabano pulp before mixing.

#2

Substitute coconut milk for evaporated milk for a dairy-free option.

#3

Spin the mixture multiple times in the machine to achieve your desired level of creaminess.

#4

Refreeze the processed ice cream if you prefer a firmer, scoopable texture.

Tags

#creamy #frozen #fruit #homemade #summer #tropical

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